Alright, listen up you donkeys. I want 3 Beef Wellingtons and

I BURNED THE ICE!

PAN.

>>84539613
Chef, what's a Risotto? I've only cooked in America.

NICE AND HOT.

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>>84539698
ARE YOU FUCKING WITH ME, YANKEE!?
YOU'RE OUT!

>>84539613
I made 2 wellingtons and 3 risotto chef

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>>84539745

>>84539613
I don't get it, chef. 2 beef wellington w/ risotto on side and one without it?

>>84539767
Sorry Chef, I made you a couple hamburgers with fries on the side instead. Is that good enough?

>>84539613
How do you convert from ounces to cups chef?

>>84539613
Chef, how much exactly is a pinch?

HE BURNT THE NACHOS

WHERE'S THE FUCKIN' FRESH ICE. ALL WE'VE GOT IS FROZEN

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>>84539613

Finished Chef, 3 beefs well done and 2 red chateaus.

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Is this juicy enough chef?

SOMEONE TELL ME WHAT THIS IS MISSING?

SALT

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Is a restaurant perpetually buying only fresh food economically sustainable or is Gordon asking too much?

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>>84540296
NO JACK NO

>>84540372
No it isn't because plenty of places do it. It is if your menu consists of items that are not native. So if you're a seafood restaurant in Kansas, you're going to end up with either frozen foods or shit that has a very short shelf life once it gets to you. Even big grocery stores will carry live lobster and live crab if there's enough people purchasing it. So it's do-able but the clientele has to be there or it's going to left as frozen.

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>>84539893
>C'MERE YOU

What is this?
>It's the sushi, chef.
Lookit it! It's fucking RAW!

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>>84539613
Here's your steak tartare, chef!

>>84542848
AT LAST, SOMEONE WHO BRINGS ME A STEAK TARTAR THAT IS NOT RAW! SOMEONE GIVE THIS DONKEY A MEDAL

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RAW?